Vegan Sweet Potato Casserole

VEGAN • EASY PREP

VEGGIE FUN KITCHEN

This vegan sweet potato casserole with a crunchy pecan topping is decadent and rich made with vegan butter, brown sugar, and pecans. It is a special occasion sweet side dish that will compliment your family’s Thanksgiving table or other special holiday events.

It’s a traditional sweet potato casserole recipe – only made vegan!

1. Preheat oven to 350° and spray coconut oil baking spray in a 9×13" casserole dish. Set aside.

PREHEAT THE OVEN

2. Melt the vegan butter (one-half cup) you will be using in the casserole and set the butter you will be using for the topping (one-third cup) to the side to come to room temperature.

MELT THE VEGAN BUTTER

3. Skim the coconut cream from the top of a can of coconut milk. You will only need one-half cup. If the cream is not at the top of the can, set it in the freezer for about 30 minutes.

SKIM

4. Open cans of sweet potatoes. Drain well and put in a large mixing bowl. With a hand mixer, mix until sweet potatoes are light and fluffy.

PREP THE SWEET POTATOES

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